SMI Review Food Based Menu Planning and Production Record
1. Mix and ferment the sponge ingredients for 5 hours. 2. Soak the raisins in the rum, covered for 5 hours at room temp. 3. Use the sponge dough method for mixing. 4. Combine all ingredients but soaking raisins and butter. 5. In bowl with dough hook, mix on speed 1 until sides of bowl are clean (3-5 minutes) 6. ................
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